Sausages with Apple Mustard Mash & Gravy
A lovely comforting recipe. We love the addition of apple but if you don’t fancy it, just leave it out!
Recipe inventor and food photographer Chava Eichner says ‘One of the fastest growing areas of food manufacturing is vegan meats. They’re both home-grown and imported from Europe and the US and are capable of imitating the taste and texture of a whole range of traditional recipes, if that’s what you want. Pies and pasties, roasts and rashers, schnitzels and slices – the range is growing almost daily.’
It’s also worth adding that vegan meats aren’t ‘cheating’, as certain foodies would have it! Basically, all humans enjoy certain textures and flavours – eg salty, sour, sweet, chewy, soft… and vegans are no different. The important difference is that it’s possible to have all these without using animal products and all that means! Vegan meats and dairy are also a good way to bridge the gap for new vegans or for those cooking for a mixed group, eg meat-eaters and vegans/veggies because they have a familiar taste, texture and shape.
There are plenty of vegan sausages around the shops: Linda McCartney is the most widely available but do try VBites, Fry’s, Vegetarian Choice, Dees (GF) and other brands – the range gets better by the week!
Serving suggestions: greens of any kind would go well with this, eg spinach, shredded spring greens or kale, shredded Brussels sprouts, broccoli or purple sprouting – these can be wok-fried with a little garlic and soya sauce if you wish, or just steamed lightly. Alternatively, a salad with deep green leaves – eg rocket or watercress – and anything else you like, would go well.
Prefer home-made? No probs. Click on each link below. They are also free from TVP.
Optional extras / notes
A bit longer if making home-made sausages
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